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Glazed carrots

Name: Glazed carrots
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g chantenay carrots, trimmed; 75ml white wine vinegar; 1 large dried red chilli; 55g caster sugar; Small knob of butter

Published: 31 Jan 11
Updated: 18 Mar 24

This side dish from former MasterChef winner Dhruv Baker uses sweet, succulent chantenay carrots and adds a bit of spice. Perfect for Sunday lunch.

Add some parsnips to the mix with our recipe for carrots and parsnips with a maple glaze.

Easy
February 2011

Test kitchen approved

Serves 4
Ready in 15-20 minutes

This side dish from former MasterChef winner Dhruv Baker uses sweet, succulent chantenay carrots and adds a bit of spice. Perfect for Sunday lunch.

Add some parsnips to the mix with our recipe for carrots and parsnips with a maple glaze.

Nutrition: per serving

Calories: 122kcals
Fat: 2.4g fat (1.4g saturated)
Protein: 0.9g protein
Carbohydrates: 24.6g carbs (22.8g sugars)
Salt: 0.1g salt

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Ingredients

500g chantenay carrots, trimmed
75ml white wine vinegar
1 large dried red chilli
55g caster sugar
Small knob of butter

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Method

Put all the ingredients (except for the butter and 1 tsp of the sugar) in a pan with 500ml water and bring to the boil. Cook uncovered for 15-20 minutes until the carrots start to soften. Once cooked, drain and toss with the butter and reserved sugar. Season and serve with Dhruv’s spiced chicken ballotines, if you like.